Sweets for Your Valentine Sweetie

 

Valentine's Day is a day for treating your special valentine, and yourself, to a sweet treat. I think cheesecakes are one of the most special sweet treats. I recently made this cheesecake for a family birthday celebration and it was a favorite we'll have again. The strawberry-rhubarb compote is yummy and also tastes great with oatmeal, rice pudding, and even on raisin bread toast. The cheesecake recipe is one I adapted from a favorite applesauce cheesecake we usually have at Thanksgiving. I wanted a coconut flavor like our other favorite birthday treat - coconut cream pie. This cheese cake is sweet, but not too sweet. With fewer eggs and cream cheese than many recipes it isn't overly rich, but more mild and smooth. I hope you enjoy this as much as we did.

COCONUT CHEESE CAKE WITH RHUBARB-STRAWBERRY COMPOTE

 

Crust: 

1 ¼ cup (20 squares) graham cracker crumbs

½ cup toasted flaked coconut

¼ cup sugar

¼ cup milted butter

 

Filling:

3 packages (8 oz) cream cheese, softened

1 cup sugar

2 Tablespoons flour

3 eggs

1 cup sour cream

1 teaspoon vanilla extract (I may try coconut extract next time)

2/3 cup flaked coconut, toasted

 

Directions:

1.    Heat oven to 350 degrees. In medium bowl, combine all crust ingredients; mix well. Press in bottom of 10-inch springform pan. 

2.    In large bowl, combine cream cheese, sugar, and flour; beat until light and fluffy. Add eggs one at a time, beating well after each addition. Add sour cream and vanilla extract; beat until blended. Stir in coconut. 

3.    Pour into crust-lined pan. Bake at 350 degrees for 50-60 minutes or until center is set. (To minimize cracking, place shallow pan half full of hot water on lower oven rack during baking.) 

4.    Cool. Refrigerate for several hours or overnight. 

 

Compote: (I used frozen fruit)

2 cups of rough chopped rhubarb

2 cups of rough chopped strawberries

2/3 cup sugar

1/3 cup water or orange juice

 

Combine in a sauce pan. Bring to a boil. Reduce heat; simmer, uncovered 7-9 minutes or until thickened. Cool slightly and transfer to a covered container. 

 

To serve, carefully remove sides of springform pan from cheesecake. Slice into 16 slices, running knife under water between slices. Warm compote and drizzle over each piece. 

I think they liked it! Chicken Pot Pie

 

Cold day + new baby calves + hungry ranchers + chicken pot pie = happy family! Its still winter, no matter what the Groundhog might predict. And with the family ranchers out in the cold feeding cattle, checking cows, and finding new baby calves, it seems like a long time until Spring. This Chicken Pot Pie is pure comfort food, creamy and hearty with a crunchy biscuit topping. 

This is adapted from a recipe from Chef Ali, one of my favorite recipe sources. I added more chicken (1 more cup) and used canned mixed vegetables instead of frozen. Chef Ali's recipe uses a 12 oz. package of frozen baby peas and carrots, thawed. I like mixed vegetables for pot pies and had already bought 2 cans. You could go ahead and use both cans in the mixture, I thought 1 ½ was about right. It did fill the baking dish and spill over, thank goodness for the teflon oven mat! Also, you could bake this in a cast iron skillet or any oven proof skillet. I like to refrigerate leftovers in the baking dish, its harder to fit the skillet in the refrigerator. 

And from our KSU food safety specialist, Karen, a bit of history on pot pies:                                     There are many kinds of comfort food. But, the pot pie is one that has quite a history. A basic pot pie consists of a pie crust, poultry or meat, vegetables and gravy. It is a good way to use up leftovers for an easy meal.

Prior to becoming popular in American cuisine in the late 1700s, the pot pie was a very “lively” dish. According to Smithsonian magazine, cooks from the Roman Empire era would sometimes make pot pies with a living bird that would burst through the pie shell when cut and fly out. Surprise! While this would scare any unsuspecting diner, this active meal was still prepared in 16th century England.

Pot pies were also described as “Sea Pie.” This version typically included pigeons, turkey, veal and mutton. The name came from the pie being made aboard ships.

In 1951, the first frozen pot pie was created by the C.A. Swanson company and was made with chicken.

            LOADED BUBBLE-UP CHICKEN POT PIE

 

Ingredients:

4 cups chopped, cooked chicken

10 oz. can Cream of Chicken soup

8 oz. sour cream

12 oz. can evaporated milk

1 ½ cups shredded cheddar cheese

2 Tbs. dry Ranch dressing mix

6 slices bacon, cooked crisp and crumbled

1 ½ can mixed vegetables 

12 oz. can refrigerated Grand biscuits (10 count, each cut into 6 pieces)

 

Instructions: 

1.    Preheat the oven to 350 degrees F. 

2.    In a large mixing bowl, combine soup, sour cream, evaporated milk, and Ranch mix. When thoroughly combined, stir in chicken, cheese, and bacon. Fold in vegetables. 

3.    Pour the chicken mixture into a 10-inch baking dish. Dot the top of the filling with the biscuit pieces in a single layer, pressing them down into the chicken filling a bit. 

4.    Bake the pot pie, uncovered, on the center oven rack for 25-30 minutes or until golden brown on top and hot and bubbly throughout. The temperature should register 160 degrees or higher in the middle of the filling.  Let the pot pie rest for 5-10 minutes before serving so the filling can set up a bit. 

 

 

Its Jes' Pie

Photo and original recipe from Taste of Home

 Pie of the Month is my son-in-law's favorite Christmas gift. My husband likes it also, since I usually make 2. One of my goals last year was to improve my pie crust so this has given me lots of practice. Its also fun to find pie recipes that are seasonal, some new and some old favorites. In last year's line up, the traditional pumpkin pie was the least liked. After tasting several new flavors it just didn't hold up! 

So this year I'm looking for some new ideas. Upon searching for January pies I found quite a selection - who knew that was a thing? Common ideas were lemon meringue and pecan. To me those are spring or summer (for the lemon) and December (for the pecan) flavors. Then a new idea - Chess Pie. One I hadn't tried and it looked easy and with ingredients I had on hand. And the chocolate version sounded even better! 

Chess pie is a Southern favorite that starts the year right. It's ingredients are butter, sugar, and eggs (sounds good already), things commonly in the kitchen. Its a simple custard pie similar to Buttermilk pie. Some recipes have cornmeal for a bit of texture. The name "Chess Pie" has several pieces of lore connected. One story is that at a time when pecans and other nuts were scarce, a cook made a pie with these simple ingredients and when asked what kind of pie she had made, she replied, "Oh, its jes' pie". Another story is that with these ingredients combined with sugar the pie could be kept unrefrigerated in a 'chest' (pie safe or cabinet) and the flavor became better the longer it lasted. 

When I found this recipe for Chocolate Chess pie I knew it was one I wanted to try. I subsititued cocoa powder for the original recipe's unsweetened chocolate. (original - 1 ½ oz. unsweetened chocolate, melted and cooled and without the oil).

 Everyone in my family (s-i-l  proclaimed it "incredible") liked it, I think you will also. 

CHOCOLATE CHESS PIE 

Use a favorite pie crust recipe (or boughten) for a one crust pie. 

After fitting the crust into the pie pan, trim and flute the edges. Refrigerate for 30 minutes. Preheat oven to 425 degrees. Line unpricked crust with a double thickness of foil. Fill with pie weights. Bake on a lower oven rack until light golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes. Cool on a wire rack. Reduce oven setting to 325 degrees. 

 

Filling Ingredients: 

2 large eggs, room temperature

1 cup packed brown sugar

½ cup sugar

4 ½ Tablespoons cocoa powder

1 ½ Tablespoon oil

2 Tablespoons 2% milk

1 Tablespoon all-purpose flour

1 teaspoon vanilla extract

½ cup butter, melted

 

Directions:

In a large bowl, whisk sugars and flour. Whisk in eggs. Mix liquids – milk, oil, vanilla extract and melted butter. Whisk cocoa powder into the liquids to dissolve. Gradually whisk liquid mixture into dry ingredients. Pour into crust.

Bake at 325 degrees until a knife inserted in the center comes out clean, 35-40 minutes. Cover edge of crust with foil if needed to prevent overbrowning. Remove foil and cool on a wire rack. Refrigerate, covered for 3 hours or until chilled. 

 

 

 

Mini Monsters - Cookies, that is

 

Sometimes it does seem as if there are 'mini-monsters' here. When things disappear without explanations, when the dishwasher doesn't work, when a good sounding recipe disappoints. But Monster Cookies have always been a favorite and I don't believe that have to be made in a monster-big size. These cookies hold their shape well and fit into the cookie jar neatly. And since they are a smaller size, they may encourage less snacking!  I doubled the original recipe to make a family sized batch, because my family always shows up when there are cookies! 

This will be a favorite recipe for you also. These cookies are soft and chewy, filled with chocolate chips, M&M's, salty peanut butter, and oats. Use dark brown sugar for a richer flavor. Semi-sweet chocolate chips are a good contrast to the milk chocolate of M&M's. Baking cookies at 375 degrees (instead of 350) 'sets' the rise, making the cookies hold the risen shape instead of spreading. Great texture and taste. 

MINI-MONSTER COOKIES

 

Ingredients:

1 stick unsalted butter, softened

2/3 cup creamy (or crunchy) peanut butter

1 ½ cup brown sugar, lightly packed 

2 large eggs, room temperature

2 tsp. vanilla extract

1 tsp. baking powder

1 tsp. baking soda

1 tsp. salt

2 cups all-purpose flour

1 cup quick oats

1 cup chocolate chips

1 cup M&M’s

 

Instructions:

1.    Preheat the oven to 375 degrees. Position the rack in the center position. 

2.    In the mixer bowl with a paddle attachment, cream the butter, peanut butter, and brown sugar together on medium/high until light and fluffy (3-5 minutes)

3.    Scrape down the sides and bottom of the bowl. Add eggs and vanilla and continue mixing on medium until just incorporated. 

4.    In a separate bowl, whisk together flour, baking soda, baking powder, salt, and quick oats. 

5.    Add dry ingredients into the mixing bowl and mix until they are just incorporated. Don’t overmix or the cookies will be tough. 

6.    Fold in chocolate chips and M&M’s with a spatula. 

7.    With a cookie scoop (I used a small scoop for ‘mini-monsters’) form cookie mounds. If desired, top each with a few extra chocolate chips and M&M’s.

8.    Bake for 8 – 10 minutes. The edges should look set and the centers slightly under-baked. Allow them to cool and continue to bake a little more on the cookie sheet. 

 

 

Celebrate New Year's Eve with a Cranberry-Brie Treat

 

Ready for 2021? We will all agree we are ready to be done with 2020 and the challenges of this pandemic! As we look forward to the new year with hope and promise, a little (socially distanced) celebration will be fun. This Brie cheese treat is a good appetizer or snack food for the new year. We served it following a Thanksgiving dinner as an afternoon treat that wasn't too sweet or filling. 

Cranberries are a favorite holiday flavor of our family. But it is mostly the grownups that appreciate the tartness of the sharp flavor. I love the bright red color also. 

CREAMY BAKED BRIE WITH CRANBERRY RELISH & TOASTED PECANS

 

Ingredients:

1 round (8 oz) Brie cheese

½ cup whole berry cranberry relish

¼ teaspoon grated ginger

¼ teaspoon grated orange peel

2 tablespoons toasted chopped pecans

2 teaspoon fresh chives

Crackers of your choice

 

Instructions:

1.    Preheat oven to 350 degrees, with the rack in the middle position.

2.    With a sharp knife, cut a circle in the top rind of Brie cheese, leaving ¼-inch border around the top of the cheese. Carefully remove the center circle of rind and discard. Do not cut the side of the rind or the cheese will not hold its shape. 

3.    Place the cheese on an oven-proof baking dish. 

4.    In a small bowl, stir together the cranberry relish, grated ginger and orange peel. 

5.    Spoon onto the center of the cheese round and mound upwards. 

6.    Bake for 15 minutes or until cheese softens. 

7.    Remove from the oven and place the baking dish on a heat-safe trivet. Garnish with toasted pecans and chives. 

8.    Serve with crackers. 

 

 

Sheet Pan Supper

 

Sheet Pan meals are the new easy supper with little mess and a variety of foods and flavors. Choose a combination that suits your family's taste and size. Most are ready in 30 minutes or less. But consider the time each food needs to roast, you may want to cook part of the ingredients before adding others. 

Our favorite is Sausage, Potato & Cabbage.  It takes precooked sausage or cured sausage (like Kielbasa, smoked sausage, or andouille), potatoes (red are best, but I've made this with russet), cabbage, red bell pepper, garlic powder and dried basil and dried oregano. Amounts to suit your family's size. We did 14 oz. sausage, 4 potatoes, ½ head cabbage, and 1 red bell pepper. That made 4 (generous) - 5 servings. 

The ingredients ready for the oven.

Directions: 

1. Spread sausage (sliced into coins), chunked potatoes and slim wedges of cabbage on a rimmed baking sheet. For less mess to clean up, line the baking sheet with foil before filling. If your potato chunks are very large you will need to pre-roast them for a few minutes. 

2. Drizzle with olive oil; toss to coat.

3. Season with salt and pepper, along with the garlic basil and oregano.

4. Place in a preheated 425 degree oven. Bake uncovered for 25-30 minutes until all ingredients are golden brown and potatoes are tender. 

Serve from the sheet pan (easy clean up!). Add a salad and roll and you have an easy complete meal. 

An easy and quick complete meal. 

Soup Days Ahead

 Fall is happening, cooler days and chilly nights, crisp leaves falling, and soup time! With these uncertain times it can be unsettling going into fall and winter in this pandemic. Soup can be a comfort food. It has been said "Soup puts the heart at ease, calms down the violence of hunger, eliminates the tension of the day, and awakens and refines the appetite." (from the Auguste Escoffier School of Culinary Arts). I agree, soup can be calming, and it is an easy meal to fix - that's calming for the cook! 

We had this Potato Leek Soup to use leeks from our CSA bundle and paired it with ham and cheese sliders (a favorite recipe from the January 29, 2019 post) on a cool day. The cattle crew thought it 'hit the spot'. 

Potato Leek Soup        

 

3 large leeks (about 3 cups, chopped)

2 tablespoons butter

4 cups chicken broth

2 pounds potatoes, peeled, diced into 1/2-inch pieces

1 teaspoon sea salt, less or more to taste

Pinch of dried marjoram

1-2 sprigs fresh thyme or ½ teaspoon dried thyme

1 bay leaf

¼ cup chopped fresh parsley

Sprinkle of Tabasco sauce or other red chili sauce

White or black pepper to taste

 

Directions:

1.    Clean and cut the leeks: Cut off the roots of the leeks. Cut the leeks lengthwise, fan them open under running water to dislodge any dirt or mud hiding inside. Cut off the tough dark green tops and discard. Slice the white and light green parts of the leeks crosswise into ¼ -inch thick slices. Place the slices in a bowl of cold water and agitate them with your hands to dislodge any remaining dirt. Then scoop out the leeks with a slotted spoon. 

2.    Cook leeks in butter to soften: Melt butter on medium heat in a 3-4 quart thick-bottomed pot. Add the chopped leeks, stir to coat with butter. Cover the pot and reduce the heat to low, cook for 10 minutes until the leeks are softened. Check to make sure the leeks are not browning. 

3.    Simmer the soup: Add the broth, diced potatoes, bay leaf, marjoram, thyme, and a teaspoon of salt to the pot. Increase the heat to high to bring to a simmer, then lower the heat to maintain a low simmer, and cook for 20 minutes, until the potatoes are cooked through. 

4.    Puree the soup: Remove and discard the bay leaf and thyme spring. Use an immersion blender or standing blender to blend about half of the soup if you want a chunky soup, or all or it if you would like your soup to be smoother. 

5.    Season the soup: add the parsley, can cook a few more minutes. Add a few dashes of Tabasco to taste. Add freshly ground pepper and more salt to taste. 

(from Simply Recipes)